Easy Pork Cutlets with Quick Red Cabbage Slaw
Simple pork cutlets with satisfying light and crispy crust and juicy tender meat. It pairs beautifully with tangy quick red cabbage slaw. Perfect weeknight meal in under 30 minutes!
Ingredients
For Cabbage Slaw:
- ½ head red cabbage cored and thinly shredded (about 10oz)
- 4 tablespoons extra virgin olive oil
- Juice of 2 lemons
- Salt and pepper to taste
For Pork Schnitzels:
- 8 thin-cut boneless pork chops about 1 ½ lbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup all purpose flour
- 2 large eggs
- 2 cups Panko Japanese breadcrumbs
- 1 cup vegetable or canola oil
For serving:
- Lemon wedges optional
- Tonkatsu sauce optional
Instructions
- To make the slaw, in large bowl, combine cabbage, olive oil and lemon juice.
- Season with salt and pepper to taste.
- Cover and refrigerate.
- To make pork cutlets, preheat the oven to 200°F.
- Dry cutlets with paper towels and season with salt and pepper.
- Place flour, eggs and Panko in 3 separate shallow bowls.
- Work with one pork cutlet at a time, dip each cutlet in flour, egg and then Panko, pressing it to adhere.
- Heat ½ cup of oil in a large skillet over medium heat until shimmering.
- Fry 4 cutlets until crispy and golden brown, about 2 minutes per side. Transfer them onto a plate, lined with paper towel, and place in the warm oven.
- Repeat with remaining cutlets.
- Serve the pork cutlets right away with red cabbage slaw.
Nutrition
Calories: 808kcalCarbohydrates: 48gProtein: 69gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 261mgSodium: 721mgPotassium: 1460mgFiber: 6gSugar: 6gVitamin A: 3612IUVitamin C: 65mgCalcium: 148mgIron: 5mg
* Disclaimer: All nutrition information are estimates only.